Ingredients
- 2 large chicken breasts, sliced into strips
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup Alfredo sauce (store-bought or homemade)
- 4 large flour tortillas
- 1 cup baby spinach leaves
- 1/2 cup sun-dried tomatoes, chopped
- Lemon wedges for serving (optional)
Feel free to substitute spinach with arugula for a peppery twist, or add a pinch of cayenne to the chicken coating for some heat.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a shallow bowl, combine the Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, salt, and pepper.
- In a separate bowl, beat the eggs. In a third bowl, place the flour.
- Dip each chicken strip first in the flour, shaking off excess, then dip in the egg, and finally coat with the Parmesan mixture.
- Heat olive oil in a skillet over medium heat. Add the coated chicken strips and fry until golden brown on all sides, about 4-5 minutes per side.
- Transfer the chicken strips to the prepared baking sheet and bake in the oven for 10 minutes to ensure they are cooked through.
- Warm the tortillas in the microwave for about 20 seconds to make them pliable.
- Lay each tortilla flat and spread a generous spoonful of Alfredo sauce in the center.
- Place a few spinach leaves, chopped sun-dried tomatoes, and the crispy chicken strips on top of the sauce.
- Fold the sides of the tortilla over the filling, then roll tightly from the bottom up. Serve with a lemon wedge if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International